Garlic prawns with chilli and parsley
~15 minon the hobSpainDairy-free
472kcal
47 gprotein
35 gcarbs
15 gfat
5 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 686 | 61 g |
| Emmagetting lean | 27% | 378 | 46 g |
| Jackgrowing | 24% | 331 | 33 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Frozen peeled prawns200 g
- Garlic5 cloves
- Chillies1
- Parsley, fresh1 bunch
- Lemons½
- Extra virgin olive oil2 tsp
- Rye sourdough bread60 g
- Frozen peeled prawns400 g
- Garlic10 cloves
- Chillies2
- Parsley, fresh2 bunches
- Lemons1
- Extra virgin olive oil25 ml
- Rye sourdough bread120 g
- Frozen peeled prawns800 g
- Garlic20 cloves
- Chillies4
- Parsley, fresh4 bunches
- Lemons2
- Extra virgin olive oil50 ml
- Rye sourdough bread240 g
From your store cupboard
Salt
Method
- Let the prawns thaw in a sieve, not in water, and then dry them thoroughly with kitchen paper. Wet prawns start to boil in the pan instead of searing and turn rubbery.
- Slice the garlic thinly (don’t crush it — slices don’t catch as easily) and cut the chilli into rings.
- Heat the oil in a pan to a medium heat and put the garlic and chilli in. Fry 2 minutes, until the garlic is only just golden. If it browns it turns bitter and you have to start again.
- Turn the heat up, add the prawns, salt them and cook 90 seconds each side. They’re done when they curl into a C and turn pink. If they curl into an O, they’re overdone.
- Take the pan off the hob, squeeze over lemon and stir in a handful of chopped parsley.
- Serve at once with bread to wipe the pan out — all the flavour is left in the oil.
- Let the prawns thaw in a sieve, not in water, and then dry them thoroughly with kitchen paper. Wet prawns start to boil in the pan instead of searing and turn rubbery.
- Slice the garlic thinly (don’t crush it — slices don’t catch as easily) and cut the chilli into rings.
- Heat the oil in a pan to a medium heat and put the garlic and chilli in. Fry 2 minutes, until the garlic is only just golden. If it browns it turns bitter and you have to start again.
- Turn the heat up, add the prawns, salt them and cook 90 seconds each side. They’re done when they curl into a C and turn pink. If they curl into an O, they’re overdone.
- Take the pan off the hob, squeeze over lemon and stir in a handful of chopped parsley.
- Serve at once with bread to wipe the pan out — all the flavour is left in the oil.
- Let the prawns thaw in a sieve, not in water, and then dry them thoroughly with kitchen paper. Wet prawns start to boil in the pan instead of searing and turn rubbery.
- Slice the garlic thinly (don’t crush it — slices don’t catch as easily) and cut the chilli into rings.
- Heat the oil in a pan to a medium heat and put the garlic and chilli in. Fry 2 minutes, until the garlic is only just golden. If it browns it turns bitter and you have to start again.
- Turn the heat up, add the prawns, salt them and cook 90 seconds each side. They’re done when they curl into a C and turn pink. If they curl into an O, they’re overdone.
- Take the pan off the hob, squeeze over lemon and stir in a handful of chopped parsley.
- Serve at once with bread to wipe the pan out — all the flavour is left in the oil.
How to tell it’s done
- Frozen peeled prawns — Done as soon as they turn pink and curl into a C. Curled into an O, they are overcooked and rubbery.
Allergens: Crustaceans (2), Cereals containing gluten (1)
